As the temperatures drop and the nights grow longer, there’s nothing quite like a warm, comforting bowl of soup or a roasted medley of root vegetables to cozy up with. And what better way to do so than with a delicious recipe that highlights the rich flavors and textures of these often-overlooked veggies? In this article, we’ll explore 18 hearty root vegetable recipes that are sure to become new favorites on your menu. From classic comfort foods like mashed rutabaga with chives to global-inspired dishes like spicy sweet potato and carrot curry, there’s something for everyone in this collection of tasty and satisfying recipes. So grab a warm cup of coffee, settle in by the fire, and let’s dive into the world of root vegetables!
Roasted Root Vegetable Medley with Herbs
Transform a medley of root vegetables into a flavorful and colorful dish, infused with the warmth of roasted herbs.
Ingredients:
– 2-3 medium-sized root vegetables (carrots, beets, parsnips, turnips, or a combination)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary leaves
– 1 tbsp chopped fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Peel and chop the root vegetables into bite-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, rosemary, and thyme until they are evenly coated.
4. Season with salt and pepper to taste.
5. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 30-40 minutes or until the vegetables are tender and caramelized, flipping halfway through.
Cooking Time: 30-40 minutes
Creamy Parsnip and Potato Soup
Warm up with this comforting and creamy soup that combines the sweetness of parsnips with the earthiness of potatoes. This recipe is perfect for a cozy evening meal or a light lunch.
Ingredients:
– 2 large parsnips, peeled and chopped
– 2-3 large potatoes, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped parsnips and potatoes to the pot. Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
4. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 25-30 minutes
Maple-Glazed Carrots and Turnips
A delicious and easy-to-make side dish perfect for the fall season, this recipe combines the natural sweetness of carrots and turnips with the richness of maple syrup.
Ingredients:
– 1 pound carrots, peeled and sliced
– 1 medium-sized turnip, peeled and cubed
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss together the sliced carrots and cubed turnip with the olive oil, salt, and pepper until they are evenly coated.
3. Spread the carrot-turnip mixture on a baking sheet lined with parchment paper in a single layer.
4. Drizzle the maple syrup over the vegetables, using your hands or a spatula to distribute it evenly.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Beet and Carrot Salad with Citrus Dressing
This vibrant salad combines the natural sweetness of roasted beets and carrots with a tangy citrus dressing, perfect for a light and refreshing side dish or main course.
Ingredients:
– 2 large beets
– 4 large carrots
– 1/4 cup olive oil
– 2 tablespoons orange juice
– 1 tablespoon lemon juice
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets and carrots in foil and roast for 45-50 minutes, or until tender.
3. Let cool, then peel and slice into thin strips.
4. In a small bowl, whisk together olive oil, orange juice, lemon juice, and honey.
5. Combine roasted beets and carrots with the citrus dressing in a large bowl.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Garlic Mashed Rutabaga with Chives
Elevate your mashed potato game with this flavorful and nutritious rutabaga twist, infused with the savory goodness of garlic and chives.
Ingredients:
– 2 large rutabagas, peeled and chopped into 1-inch cubes
– 3 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt to taste
– Fresh chives, chopped (about 2 tablespoons)
– Optional: grated Parmesan cheese for an extra burst of flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the rutabaga cubes with the minced garlic and a pinch of salt.
3. Spread the mixture on a baking sheet, drizzle with butter, and roast for 30-40 minutes or until tender.
4. Remove from the oven and let cool slightly.
5. Use a potato masher or fork to mash the roasted rutabaga in a bowl.
6. Add the heavy cream or half-and-half and mix until smooth.
7. Stir in chopped chives and season with salt to taste.
8. Serve hot, garnished with additional chives if desired.
Cooking Time: 40-50 minutes (roasting time) + 5-10 minutes for mashing
Enjoy your delicious Garlic Mashed Rutabaga with Chives!
Spicy Sweet Potato and Carrot Curry
This vibrant curry is a flavorful blend of roasted sweet potatoes and carrots, simmered in a spicy tomato-based sauce, perfect for a cozy night in. Serve with basmati rice or naan bread for a satisfying meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4 medium-sized carrots, peeled and sliced
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes and carrots with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add onions and cook until softened, about 5 minutes.
4. Add garlic, curry powder, cumin, turmeric, and cayenne pepper to the pan. Cook for 1 minute, stirring constantly.
5. Stir in diced tomatoes and cooked sweet potatoes and carrots. Season with salt and pepper to taste.
6. Simmer the curry for 10-15 minutes or until the flavors have melded together.
Cooking Time: 35-40 minutes
Braised Red Cabbage with Apples and Carrots
This hearty side dish is a perfect combination of sweet and savory flavors, featuring tender red cabbage, caramelized apples, and crunchy carrots. It’s a great accompaniment to roasted meats or as a standalone vegetarian option.
Ingredients:
– 1 medium red cabbage, thinly sliced
– 2 apples (Granny Smith or Honeycrisp), peeled and sliced
– 4 medium carrots, peeled and sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 cup apple cider vinegar
– 1/4 cup honey
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced cabbage, apples, and carrots to the pot. Cook, stirring occasionally, until the vegetables are slightly tender, about 10-12 minutes.
3. Pour in the apple cider vinegar and honey. Season with salt and pepper to taste.
4. Reduce heat to low and simmer, covered, for an additional 20-25 minutes or until the cabbage is tender and the flavors have melded together.
5. Garnish with fresh parsley or thyme, if desired.
Cooking Time: 40-45 minutes
Root Vegetable Gratin with Gruyère Cheese
Elevate your dinner game with this creamy, comforting gratin featuring a medley of root vegetables and the rich flavor of Gruyère cheese.
Ingredients:
– 2 large carrots, peeled and thinly sliced
– 1 large parsnip, peeled and thinly sliced
– 1 large sweet potato, peeled and thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup Gruyère cheese, grated
– Salt and pepper, to taste
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss together the sliced carrots, parsnip, and sweet potato with olive oil, garlic, salt, and pepper until evenly coated.
3. Transfer the vegetable mixture to a 9×13-inch baking dish and top with Gruyère cheese.
4. Bake for 45-50 minutes or until the vegetables are tender and the top is golden brown.
5. Garnish with chopped thyme leaves, if desired.
Cooking Time: 45-50 minutes
Golden Beet and Goat Cheese Tart
This sweet and savory tart is perfect for a rustic dinner party or a cozy weekend brunch. The caramelized golden beets add a pop of color and natural sweetness, while the creamy goat cheese provides a tangy contrast.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large golden beets, peeled and thinly sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 8 oz goat cheese, crumbled
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, caramelize the golden beets with olive oil and garlic over medium heat for 20-25 minutes or until tender.
4. Arrange the cooked beets in a spiral pattern on one half of the puff pastry, leaving a 1/2-inch border around the edges.
5. Sprinkle crumbled goat cheese over the beets.
6. Fold the other half of the puff pastry over the filling and press edges to seal.
7. Brush with egg wash (beaten egg mixed with a little water) and bake for 25-30 minutes or until golden brown.
Cooking Time: 40-50 minutes
Honey-Roasted Parsnips and Carrots
Honey-Roasted Parsnips and Carrots Recipe
Sweet and savory, this recipe brings out the natural flavors of parsnips and carrots with a hint of honey.
Ingredients:
– 2 large parsnips, peeled and chopped into 1-inch pieces
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tbsp olive oil
– 2 tbsp honey
– Salt and pepper to taste
– Optional: fresh thyme leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss parsnips and carrots with olive oil, salt, and pepper until they’re evenly coated.
3. Spread them out in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until tender and caramelized, flipping the vegetables halfway through.
5. Remove from the oven and drizzle with honey. Toss to coat the vegetables evenly.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Rustic Root Vegetable Stew with Herbs
A hearty and flavorful stew that celebrates the natural sweetness of root vegetables, elevated by the warmth of aromatic herbs.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium parsnips, peeled and chopped
– 1 cup mixed root vegetables (such as turnips, rutabaga, or celery root)
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion, carrots, sweet potato, parsnips, and garlic. Cook until the vegetables are tender, about 15 minutes.
3. Add the mixed root vegetables, vegetable broth, thyme, and rosemary. Season with salt and pepper to taste.
4. Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 35-40 minutes
Carrot and Ginger Soup with Coconut Milk
This creamy soup is a perfect blend of sweet carrots, spicy ginger, and rich coconut milk. Enjoy the warm and comforting flavors of this easy-to-make recipe.
Ingredients:
– 2 large carrots, chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and cook for 5 minutes or until they start to soften.
3. Add the grated ginger and cook for an additional minute.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the carrots are tender.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Roasted Radishes and Turnips with Thyme
Roasted Radishes and Turnips with Thyme: A Delicious Side Dish
This recipe brings out the natural sweetness of radishes and turnips, while adding a savory flavor from thyme. It’s an easy and quick side dish perfect for any meal.
Ingredients:
• 1 large bunch of radishes, trimmed
• 2 large turnips, peeled and cut into 1-inch cubes
• 3 sprigs of fresh thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss radishes with 1 tablespoon of olive oil, salt, and pepper.
3. Spread radishes on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and slightly caramelized.
5. Meanwhile, toss turnips with the remaining 1 tablespoon of olive oil, salt, and pepper.
6. Add turnips to the baking sheet with the radishes and roast for an additional 15-20 minutes or until tender.
7. Remove from the oven and sprinkle thyme on top.
8. Serve hot.
Cooking Time: 40-45 minutes
Root Vegetable Hash with Fried Eggs
A hearty breakfast or brunch option, this root vegetable hash is a delicious way to use up leftover vegetables and pair them with crispy fried eggs.
Ingredients:
– 2-3 cups mixed root vegetables (such as carrots, parsnips, turnips, rutabaga), peeled and diced
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 eggs
– Optional: chopped fresh herbs (such as parsley or chives) for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the mixed root vegetables and garlic, cooking until they start to brown, about 10-12 minutes.
4. Crack the eggs into a bowl and whisk lightly. Season with salt and pepper.
5. Pour the egg mixture over the vegetable mixture in the skillet. Cook until the eggs are set, about 3-4 minutes.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Warm Beet and Potato Salad with Bacon
This hearty salad combines the natural sweetness of roasted beets and potatoes with the smoky flavor of crispy bacon, perfect for a comforting side dish or light lunch.
Ingredients:
– 2 large beets
– 2-3 medium-sized potatoes
– 6 slices of bacon
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets and potatoes in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Meanwhile, cook bacon in a pan over medium heat until crispy. Remove from heat and set aside.
4. Once the vegetables are cooked, let them cool slightly before peeling the skin off the beets and potatoes.
5. Cut the roasted vegetables into bite-sized pieces and place in a large bowl.
6. Crumble the cooked bacon into small pieces and add to the bowl.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Garnish with fresh parsley or chives, if desired.
Cooking Time: 50 minutes
Savory Sweet Potato and Carrot Pancakes
Transform your breakfast or brunch with these unique and delicious pancakes, infused with the natural sweetness of sweet potatoes and carrots.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 large carrot, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon honey or maple syrup (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, cornstarch, baking powder, and salt.
3. Add mashed sweet potatoes, grated carrot, melted butter, egg, and honey/maple syrup (if using). Mix until combined but still slightly lumpy.
4. Drop by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes on each side, until golden brown and crispy.
6. Serve warm with your favorite toppings, such as butter, maple syrup, or chopped herbs.
Cooking Time: 10-12 minutes total
Herbed Roasted Root Vegetables with Balsamic Glaze
A flavorful and colorful side dish that’s perfect for any occasion. This recipe combines the natural sweetness of roasted root vegetables with the tanginess of balsamic glaze, all wrapped up in a savory herb bundle.
Ingredients:
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large parsnip, peeled and cubed
– Salt and pepper to taste
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together olive oil, rosemary, thyme, sweet potato, carrot, and parsnip until they’re evenly coated.
3. Season with salt and pepper to taste.
4. Spread the vegetable mixture in a single layer on a baking sheet.
5. Roast for 25-30 minutes or until the vegetables are tender and caramelized.
6. Drizzle balsamic glaze over the roasted vegetables and serve hot.
Cooking Time: 25-30 minutes
Celeriac and Potato Mash with Garlic
A creamy and flavorful side dish that’s perfect for accompanying roasted meats, stews, or as a comforting main course.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large celeriac, peeled and diced
– 3 cloves of garlic, minced
– 1/4 cup milk or heavy cream
– Salt and pepper to taste
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. Place the potatoes and celeriac in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
2. Drain the potatoes and celeriac, then return them to the pot. Add the garlic, milk or heavy cream, salt, and pepper. Mash the mixture with a potato masher or a fork until smooth and creamy.
3. Taste and adjust the seasoning as needed.
4. Serve hot, garnished with chopped parsley or chives if desired.
Cooking Time: 20-25 minutes
Summary
Get cozy with these 18 hearty root vegetable recipes, perfect for a chilly night. From soups to salads, and from sweet to savory, there’s something for everyone. Try roasting a medley of root vegetables with herbs, or indulging in creamy parsnip and potato soup. Maple-glazed carrots and turnips make a sweet and sticky side dish, while beet and carrot salad with citrus dressing adds a burst of color and flavor. These recipes are sure to warm your heart and belly.
